Production method for decolored and deacidified Chinese jujube juice
A production method and technology of jujube juice, which is applied in the field of food science and engineering, can solve the problems of jujube juice, such as narrow and single use, easy precipitation, and darkening of color, and achieve the effects of low price, reduced electrical conductivity, and increased light transmittance
Inactive Publication Date: 2018-05-29
NORTHWEST UNIV
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Problems solved by technology
[0004] The purpose of the present invention is to provide a production method of decolorized and deacidified jujube juice, which solves the problems of the red jujube juice produced by the prior art, which has narrow and single uses, is difficult to store, and is prone to precipitation and darkening of the color.
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[0020] Further description will be given below in conjunction with the accompanying drawings and embodiments.
[0021] During the preparation process of jujube juice, add 5 times the weight of jujube to the jujube juice, boil it and keep it boiling for 35 minutes, then rehydrate for 4 hours, manually remove the core and beat the pulp, and continue to enzymatically hydrolyze the obtained jujube pulp. The enzymatic hydrolysis process maintains the ambient temperature 50 degrees Celsius, add 0.13% pectinase to the jujube pulp first, then add 0.13% pectinase for 2 hours for enzymolysis, after the enzymolysis, adjust the ambient temperature to 65 degrees Celsius for 10 minutes to kill the enzyme, and wait for the jujube pulp to cool Afterwards, filter the jujube pulp with a sieve cloth, get the supernatant and centrifuge for 10 minutes under the condition of 5000rpm, and continue to carry out ultrafiltration on the obtained supernatant to obtain preliminary jujube juice.
[0022] T...
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The invention discloses a production method for decolored and deacidified Chinese jujube juice. The production method comprises the following steps: preparing a Chinese jujube paste by Chinese jujube;performing enzymolysis, filtration, centrifugation and ultrafiltration on the Chinese jujube paste to obtain a transparent Chinese jujube juice; and decoloring and deacidifying the Chinese jujube juice obtained through ultrafiltration with three macroporous adsorption resins with different quantities, wherein the macroporous adsorption resins are LS-109D resin, LS-810 resin and LS-820 resin. TheChinese jujube juice which is decolored and deacidified by resin adsorption is concentrated to obtain a colorless acid-free Chinese jujube concentrated juice. The production method is reasonable in design, good in decoloring and deacidifying effect, simple to operate and easy for industrial production, does not contain toxic or harmful solvents in the whole course, is safe and healthy, and solvesthe difficult technical problem that poor utilization of Chinese jujube resources and poor stability of the Chinese jujube concentrated juice.
Description
technical field [0001] The invention relates to a production method of decolorized and deacidified jujube juice, in particular to a method for producing decolorized and deacidified jujube juice by serial adsorption of various resins, belonging to the field of food science and engineering. Background technique [0002] Jujube, also known as jujube, is the mature fruit of jujube, a plant of Rhamnaceae. It has thin skin and thick flesh, sweet and crisp, rich in nutrition. It is known as "woody grain" and is a high-quality food. Jujube is rich in various amino acids, carbohydrates, carotenoids, proteins, V C , V B2 , calcium, iron, phosphorus and other minerals and 18 kinds of amino acids. Jujube contains vitamin P, a nutrient substance that cannot be synthesized by the human body, also known as rutin, which belongs to flavonoid glycosides and has a variety of physiologically active effects, such as strengthening the effect of Vc, promoting the digestion and absorption of Vc i...
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IPC IPC(8): A23L2/04A23L2/74A23L5/20
CPCA23L2/04A23L2/74A23L5/273
Inventor 曹炜高喜霞程妮张颖高慧
Owner NORTHWEST UNIV